Classic-Swap Zoodle Beef Stroganoff

Named for a Russian noble family, classic Stroganoff pairs beef and mushrooms in a sour-cream sauce. This swap keeps the creamy Dijon-kissed gravy but twirls it with zucchini noodles and lean ground beef for an easy one-pan dinner.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 340 cal
• 28g protein
• 12g carbs
• 20g fat

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Ingredients

• 1 lb lean ground beef (93% lean)
• 4 medium zucchini, spiralized into noodles
• 1 medium yellow onion, diced
• 8 oz cremini mushrooms, sliced
• 3 garlic cloves, minced
• 1 cup beef broth, low-sodium
• 1/2 cup full-fat sour cream
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• 3/4 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. 1Heat olive oil in a large deep skillet over medium-high heat until it shimmers.
2. 2Add the diced onion and sliced mushrooms. Cook, stirring occasionally, for 5 to 6 minutes until the onions soften and the mushrooms release their liquid and turn golden.
3. 3Push the vegetables to the side and add the ground beef. Break it up with a wooden spoon and cook until no pink remains and the edges begin to brown, about 6 minutes.
4. 4Stir in the minced garlic, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
5. 5Pour in the beef broth, Dijon mustard, and Worcestershire sauce. Scrape up any browned bits from the bottom of the pan and bring the mixture to a gentle simmer.
6. 6Reduce heat to medium-low and stir in the sour cream until the sauce turns creamy and coats the beef. Simmer 2 to 3 minutes to thicken slightly.
7. 7Add the spiralized zucchini noodles directly to the skillet. Toss gently for 2 to 3 minutes until the zoodles are just tender but still have a slight bite—do not overcook or they will release too much water.
8. 8Taste and adjust seasoning if needed. Remove from heat.
9. 9Divide among bowls, scatter chopped parsley over the top, and serve hot as a lighter classic-swap comfort dinner.